Pat scallops dry with paper towels. Sprinkle with S&P, then dredge in flour.

Melt the butter in an extra large skillet over medium heat. Add scallops, cook, turning once, until browned, 2-4 minutes. Transfer scallops to a bowl. Stir cream, pesto, and capers into the skillet. Bring to a boil; reduce heat and simmer until thickened, 2-3 minutes. Transfer sauce to a platter. Arrange scallops over sauce and garnish with basil.